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Pumpkin Mac and Cheese is a delicious fall meal that is ultra creamy, earthy and flavorful. It’s an easy mac and cheese casserole recipe that’s healthy and delicious!

Easy Healthy Pumpkin Mac and Cheese

Finding a mac and cheese recipe that pleases both parents and kids can be trying! Kids love that blue box and parents, well we do too but we know we’re much better off with a creamy homemade version that’s healthier and delicious at the same time. This easy Pumpkin Mac and Cheese fits the bill!

Healthy Baked Pumpkin Mac and Cheese Casserole

My classic mac and cheese recipe is pretty straightforward with an easy cheese sauce poured over the pasta. Throw some pumpkin in for a yummy seasonal update.

To make the cheese sauce, melt some butter and whisk it with some flour to make the roux. Pour in some milk or cream (or a combination of both) and you have a basic bechamel, or white sauce. Now this is where it get fun. Melt your favorite cheeses into the sauce – for this Pumpkin Mac and Cheese we’re using white cheddar and Parmesan cheese, then stir in the pumpkin. Keep in mind this is canned pumpkin puree (affiliate), not pumpkin pie filling. Stir in your pasta and you’ve got a hearty pan of healthy pumpkin mac and cheese!

Baked Pumpkin Mac and Cheese Casserole

At this point you can just enjoy your Pumpkin Mac and Cheese as is, or you can take it up a notch and bake it in the oven. I like to pour it in a pan and sprinkle some breadcrumbs on top for a little texture and bake it in the oven. Instructions for both ways are included in the recipe below.

Easy Pumpkin Mac and Cheese Casserole

Easy Pumpkin Mac and Cheese Recipe:

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A close up of a macaroni and cheese

Pumpkin Mac and Cheese

Pumpkin Mac and Cheese is a delicious fall meal that is ultra creamy, earthy and flavorful. It’s an easy mac and cheese casserole recipe that’s healthy and delicious!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main
Cuisine American
Servings 8 servings
Calories 637kcal


  • 16 ounce large macaroni noodles
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 tablespoons all-purpose flour
  • 2 cups milk/heavy cream your choice
  • 1/2 teaspoon ground paprika
  • ¼ teaspoon dried thyme
  • 1/2 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
  • pinch of nutmeg
  • 1 15- ounce can pumpkin puree
  • 2 cups freshly shredded white cheddar cheese
  • 1/2 cup freshly shredded parmesan cheese
  • 1/2 cup panko bread crumbs optional
  • 1 tablespoon fresh minced parsley optional


  • Cook macaroni according to package instructions. Drain pasta about 1 minute before instructed; just slightly before pasta is al dente. Set aside.
  • Melt butter in a medium saucepan over medium-low heat. Whisk in flour and cook, whisking constantly, until golden in color; about 1-2 minutes. Whisk in thyme and paprika and cook for 1 minute. Whisk in milk/cream and bring to a gentle simmer. Do not boil. Simmer until thickened; about 5 minutes, whisking frequently.
  • Stir in salt, pepper, nutmeg and pumpkin purée until smooth.
  • Remove from heat and stir in cheeses until melted. Stir pasta and cheese sauce together in pan. Serve as is or bake as directed below.
  • Preheat oven to 350 degrees F. Spray an 11x7-inch baking dish with nonstick cooking spray. Pour pumpkin mac & cheese into the prepared baking dish. Sprinkle with breadcrumbs and bake in the preheated oven for 20-30 minutes, or until breadcrumbs are golden and cheese is bubbly (Optional: place under the broiler during the last few minutes for more browning, but be sure to watch closely!).
  • Cool for 5-10 minutes before serving.


Try this straight from the stove when you're in a rush! You can also bake it for the perfect crunchy topping.


Calories: 637kcalCarbohydrates: 54gProtein: 19gFat: 39gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 107mgSodium: 503mgPotassium: 339mgFiber: 4gSugar: 5gVitamin A: 9672IUVitamin C: 3mgCalcium: 349mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

If you’re loving this pumpkin/pasta combo as much as me, you have to try this Pumpkin Alfredo!

Easy Pumpkin Alfredo with Fettucine

And for more delicious pumpkin recipes, try these:

And for some great mac and cheese variations, try these:

Easy Pumpkin Mac and Cheese Recipe

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. I have a question on your pumpkin Mac and cheese. You mentioned olive oil in the list of ingredients but I didn’t see it used in the instructions. Do you use both butter and olive oil?

  2. Yum! I’ve had this recipe for a whole year. I just made it and it is delicious, exceeding my expectations by a mile!

  3. Wow, this is so creative! Pumpkin mac and cheese sounds like one of those combos that you never would have thought up on your own but once you realize how good it is you can’t live without it!